Maple Pudding Cake

• 1 1/2 cups flour

• 1 1/2 cups Templeton Farm maple syrup

• 2 tsp salt

• 3/4 cup milk

• 3/4 cup sugar

• 3/4 cup water

• 2 tsp butter

• 1 1/2 teaspoons baking powder

  Directions: Preheat oven to 350 degrees. Combine dry ingredients and milk. Pour into an ungreased 8" X 8" pan. Heat maple syrup, water, and butter until butter is melted. Pour liquid over cake batter gently. Bake for 45 minutes. Best served warm. Serve upside down and top with "freshly whipped cream" or vanilla ice cream.

Vermont Sugar-On Snow

• 1 quart of Templeton Farm Maple Syrup

• Packed snow or crushed ice

• 1/2 teaspoon butter

Directions: Heat syrup and butter in a cooking pot. Watch pot carefully as it heats, turn down heat if it appears to boil over. When the candy thermometer reaches 234 degrees, remove from heat. Test by spooning a tablespoon of syrup over the ice or snow. If the syrup sits on top of the ice or snow and does not sink in, it is ready. Pour syrup in ribbons over ice or snow packed bowls. For the true Vermont experience serve with sour pickles and raised doughnuts.

Slow Cooker Pot Roast / Beef Stew

• 4 lbs Templeton Farm chuck roast or stew beef

• 8 oz baby carrots

• 2-3 potatoes cut into pieces

• 2 stalks celery sliced

• 1 onions chopped

• 8 oz frozen corn

• 8 oz frozen peas

• 12 oz jar beef gravy

• ½ cup beef broth

• 1 tablespoon corn starch

• 1 packet McCormick Pot Roast seasoning

• 1 teaspoon worcestershire

• Salt and pepper to taste

Directions: Season beef with salt and pepper and sear in large skillet over high heat. If using chuck roast you may need to slice into portions. Brown the beef for about 4 minutes on each side and place in slow cooker. Add all other ingredients and cook in slow cooker for 8-10 hours on low or 4-5 hours on high. If using chuck meat, remove from slow cooker and pull apart beef with two forks then add back to pot.

Bistecca alla Fiorentina (Tuscan Porterhouse)

• 2” thick Templeton Farm Porterhouse Steaks

• Extra Virgin Olive Oil

• Sea Salt

Directions: Allow steaks to warm up to room temperature. Preheat grill to high heat. Grill steaks on each side for 4 minutes, then another 4 minutes on the bone until desired doneness. Using meat thermometer to verify. 130 degrees for medium rare, 140 degrees for medium. Remove steaks from grill and allow to rest for several minutes. Drizzle olive oil and sea salt.

Beef Stir Fry with Noodles

• 1 pound Templeton Farm stir fry beef

• 8 ounces egg noodles

• 1 cup broccoli florets

• 1 bell pepper sliced

• 1 carrot sliced

• 3 gloves garlic sliced or minced

• 2 tablespoon soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon cornstarch mixed with 2 teaspoon water for slurry

• Salt and Pepper

Directions: Cook noodles according to package, drain, and set aside. Season beef with salt and pepper. In large skillet heat a few tablespoons of vegetable oil to medium heat. Add beef to pan and cook for about 3-5 minutes until browned. Remove from pan and set aside. In same skillet add garlic and vegetables and cook until tender, about 4-5 minutes. Return beef to pan and add sauces and cornstarch slurry. Cook until sauce thickens. Add noodles to skillet and gently toss until heated through.

Slow Cooker Prime Rib Roast

• 4-5 pounds Templeton Farm Prime Rib Roast

• Sea salt and pepper

• Olive Oil

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon dried rosemary

• 1 teaspoon dried thyme

• 2 onions quartered

• 4 cloves garlic minced

• ½ cup beef broth

• ½ cup red wine (optional, if not using double beef broth)

Directions: Pat beef with paper towels and rub all surfaces with olive oil and salt and pepper. In a small bowl combine seasonings and then rub this all over beef. Place quartered onions and garlic in bottom of slow cooker. Pour beef broth and optional wine on top of onions then place prime rib roast on top of onions. Cover and cook on low for 6 hours, medium rare should reach internal temperature of 135 degrees. Once cooked to desire doneness, remove beef from slow cooker and let rest for 15 minutes before slicing. Use remaining juices to serve over sliced beef.